Light, moist, and bursting with bright citrus flavor, these Lemon Raspberry Cupcakes are perfect for summer. Topped with tangy lemon cream cheese frosting, fresh raspberries, lemon zest, and lemon slices, they make a cheerful and refreshing dessert that lemon lovers will adore.
Ingredients of Lemon Raspberry Cupcakes
Lemon Raspberry Cupcakes:
- 2 sticks (8 oz) unsalted butter, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 2 cups granulated sugar
- 2 tsp lemon zest
- 4 large eggs, at room temperature
- 1 cup full-fat sour cream
- 1/2 cup whole milk
- 3 1/4 cups plus 3 tbsp cake flour, divided
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups raspberries, fresh or frozen (if using frozen, do not thaw)
Lemon Cream Cheese Frosting:
- 12 oz cream cheese, very soft
- 1/2 cup unsalted butter, very soft
- 1/2 tsp lemon extract
- 4 1/2 cups sifted confectioners’ sugar, more if needed
- 2 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
Instructions
Lemon Raspberry Cupcakes
- Preheat oven to 350°F (177°C). Line 2 cupcake tins with paper liners.
- In a stand mixer or large bowl with a hand mixer, beat butter, vanilla extract, lemon extract, sugar, and lemon zest on medium speed until light and fluffy (about 2 minutes).
- Add eggs one at a time, beating well after each addition.
- On low speed, beat in sour cream, then milk. Turn off mixer.
- In a small bowl, lightly toss 3 1/4 cups flour, baking powder, baking soda, and salt with a fork. Gently fold the dry ingredients into the batter using a rubber spatula until just combined.
- In a small bowl, toss the remaining 3 tbsp flour with raspberries. Gently fold raspberries into the batter, stirring just until combined.
- Spoon batter into prepared cupcake tins, filling each about 3/4 full.
- Bake one pan at a time for 22 minutes, or until a tester inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Lemon Cream Cheese Frosting
- In a stand mixer or large bowl, beat cream cheese, butter, and lemon extract on medium-high speed until smooth (about 2 minutes).
- Reduce speed to low and gradually add sifted confectioners’ sugar.
- Add lemon juice and zest, then increase speed to medium-high and beat for 1–2 minutes.
- Once cupcakes are completely cooled, spread or pipe frosting on top.
- Decorate with fresh raspberries and lemon slices if desired.
How to Serve
Serve at room temperature for best flavor and texture. Perfect for summer parties, afternoon tea, or as a bright dessert after dinner.
How to Store
Store cupcakes covered in the refrigerator for up to 3 days. Bring to room temperature before serving to enjoy the full flavor and soft texture.
Tips for Best Results
- Do not overmix the batter to keep cupcakes light and fluffy.
- Toss raspberries in a little flour to prevent them from sinking to the bottom.
- Use very soft cream cheese and butter for smooth frosting.
- Cool cupcakes completely before frosting to prevent melting.
Recipe Variations
- Add a teaspoon of poppy seeds to the batter for extra texture.
- Substitute blackberries or blueberries for raspberries.
- Use lemon-flavored buttercream instead of cream cheese frosting for a different twist.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, but do not thaw them. Toss in flour before adding to batter to prevent sinking.
Can these cupcakes be made ahead?
Yes, bake a day in advance and store covered in the refrigerator. Frost before serving.
Can I make them gluten-free?
Yes, substitute the cake flour with a 1:1 gluten-free flour blend.
